The document outlines the responsibilities of a head chef, which include developing diverse menus according to the restaurant's vision, training kitchen staff to maintain high standards, and ensuring food safety and quality control procedures are followed to satisfy customers.

1.  Work with the executive chef to produce diversified menus in
accordance with the restaurant’s policy and vision;
 Come up with new dishes which appeal to the clients, whenever
required;
 Establish the working schedule and organize the work in the
kitchen so that everything works like a “well-oiled machinery”;
 Produce high quality dishes that follow up the established menu
and level up to location’s standards, as well as to clients’
requirements;
 Plan the food design in order to create a perfect match between the
dish’s aspect and its taste;
 Discover talented chefs and train them in order to reach the high
standards of the location;
 Train the auxiliary kitchen staff in order to provide best results in
minimum time and using at the maximum the available resources;
 Maintain order and discipline in the kitchen during working hours;
 Create tasting menus for clients interested in contracting the food
for different events (wedding, banquets, corporate dinners,
birthday parties, etc.)from their kitchen;
 Developing a cross-marketing strategy in order to increase profit,
such as pairing drinks with the food served;
 Make sure the hygiene and food safety standards are met in all
stages of food preparation, starting with the ingredients and ending
with the finished dish which leaves the kitchen door;
 Make sure that the professional equipment is in good conditions
and signal any malfunction before it affects the staff or the clients.